I have chronic cold hands. Really. I do. I have the coldest cold hands in the history of cold hands.Trey sometimes shivers when I touch his arm. And I've been known to wear gloves indoors on occasion. I haven't found a cure yet, but the best treatment I've come across is mugs of hot coffee and delicious brothy soup.

This is soup. Not coffee. Just for the record.I haven't found any good vegetarian/pescatarian friendly dumplings or pot stickers (maybe you know of some brands for me to check out?). So I decided to make my own. I used store bought won ton wrappers. Making this recipe the latest in our halfway homemade series.Vegetarian Dumplings, makes 60*

In a food processor combine all the ingredients except the wrappers and pulse until a coarse meal forms. Spoon 1/2 teaspoon filling into each wrapper. Gently wet two edges of the wrapper, fold into a triangle and press the edges together. Now wet two of the triangle corners and fold them in to the center. Repeat until you have filled all the wrappers.

*The won ton wrappers I used came with 60 wrappers in the package. The recipe above will make enough filling to fill them all. You don't need all 60 dumplings for the soup. You will only need 30. So you can either cut this recipe in half or make them all and freeze the extra 30. Up to you.Once you have your dumplings prepared it's time to cook them and make the soup.Asian Style Dumpling Soup, (heavily) adapted from the latest edition of Gourmet magazine.

4 cups vegetable broth2 1/2 cups water1 teaspoon sesame oil1/4 teaspoon sriracha1 teaspoon soy sauce1/2 cup chopped green onions1 cup thinly sliced brussels sprouts (or cabbage)1 cup cooked edamame peasa handful of dried shitake mushrooms In a large pot combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. In the meantime you can prep your other ingredients.Now add the onion, brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through. Stir in the oil, sriracha and soy sauce. Taste and add any seasoning or more soy sauce if you need.Serve hot and be sure to evenly distribute the dumplings. Or, hoard them for yourself. I won't tell. xo. Emma

Halfway Homemade: Asian Style Dumpling Soup

I have chronic cold hands. Really. I do. I have the coldest cold hands in the history of cold hands.Trey sometimes shivers when I touch his arm. And I've been known to wear gloves indoors on occasion. I haven't found a cure yet, but the best treatment I've come across is mugs of hot coffee and delicious brothy soup.

This is soup. Not coffee. Just for the record.I haven't found any good vegetarian/pescatarian friendly dumplings or pot stickers (maybe you know of some brands for me to check out?). So I decided to make my own. I used store bought won ton wrappers. Making this recipe the latest in our halfway homemade series.Vegetarian Dumplings, makes 60*

In a food processor combine all the ingredients except the wrappers and pulse until a coarse meal forms. Spoon 1/2 teaspoon filling into each wrapper. Gently wet two edges of the wrapper, fold into a triangle and press the edges together. Now wet two of the triangle corners and fold them in to the center. Repeat until you have filled all the wrappers.

*The won ton wrappers I used came with 60 wrappers in the package. The recipe above will make enough filling to fill them all. You don't need all 60 dumplings for the soup. You will only need 30. So you can either cut this recipe in half or make them all and freeze the extra 30. Up to you.Once you have your dumplings prepared it's time to cook them and make the soup.Asian Style Dumpling Soup, (heavily) adapted from the latest edition of Gourmet magazine.

4 cups vegetable broth2 1/2 cups water1 teaspoon sesame oil1/4 teaspoon sriracha1 teaspoon soy sauce1/2 cup chopped green onions1 cup thinly sliced brussels sprouts (or cabbage)1 cup cooked edamame peasa handful of dried shitake mushrooms In a large pot combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. In the meantime you can prep your other ingredients.Now add the onion, brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through. Stir in the oil, sriracha and soy sauce. Taste and add any seasoning or more soy sauce if you need.Serve hot and be sure to evenly distribute the dumplings. Or, hoard them for yourself. I won't tell. xo. Emma

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Halfway Homemade: Asian Style Dumpling Soup

I have chronic cold hands. Really. I do. I have the coldest cold hands in the history of cold hands.Trey sometimes shivers when I touch his arm. And I've been known to wear gloves indoors on occasion. I haven't found a cure yet, but the best treatment I've come across is mugs of hot coffee and delicious brothy soup.

This is soup. Not coffee. Just for the record.I haven't found any good vegetarian/pescatarian friendly dumplings or pot stickers (maybe you know of some brands for me to check out?). So I decided to make my own. I used store bought won ton wrappers. Making this recipe the latest in our halfway homemade series.Vegetarian Dumplings, makes 60*

In a food processor combine all the ingredients except the wrappers and pulse until a coarse meal forms. Spoon 1/2 teaspoon filling into each wrapper. Gently wet two edges of the wrapper, fold into a triangle and press the edges together. Now wet two of the triangle corners and fold them in to the center. Repeat until you have filled all the wrappers.

*The won ton wrappers I used came with 60 wrappers in the package. The recipe above will make enough filling to fill them all. You don't need all 60 dumplings for the soup. You will only need 30. So you can either cut this recipe in half or make them all and freeze the extra 30. Up to you.Once you have your dumplings prepared it's time to cook them and make the soup.Asian Style Dumpling Soup, (heavily) adapted from the latest edition of Gourmet magazine.

4 cups vegetable broth2 1/2 cups water1 teaspoon sesame oil1/4 teaspoon sriracha1 teaspoon soy sauce1/2 cup chopped green onions1 cup thinly sliced brussels sprouts (or cabbage)1 cup cooked edamame peasa handful of dried shitake mushrooms In a large pot combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. In the meantime you can prep your other ingredients.Now add the onion, brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through. Stir in the oil, sriracha and soy sauce. Taste and add any seasoning or more soy sauce if you need.Serve hot and be sure to evenly distribute the dumplings. Or, hoard them for yourself. I won't tell. xo. Emma